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Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids.  The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor.  I like to serve it with a horseradish cream sauce for extra zip.

Panko Crusted Pork Tenderloin Plated.jpg

Panko Crusted Pork Tenderloin with Mustard & Horseradish

1 pork tenderloin (2 pieces)

½ cup Terrapin Ridge Farms Creamy Garlic Mustard*

½ cup drained prepared horseradish

1 cup Panko (I used Ian’s Gluten-Free Panko)

Salt & Pepper to taste

2 Tablespoons of Olive Oil

Mix: In a bowl, mix together the mustard & horseradish.   In a flat pan or baking dish, mix the panko with the salt and pepper

panko-crusted-pork-tenderloin-with-mustard-and-horseradish

Assemble & Bake: Preheat oven to 400°.  Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray.  Rinse and pat dry pork tenderloins.  Generously brush each tenderloin with the mustard-horseradish mixture.  Dredge tenderloins in the panko and place in baking pan.  (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots).  Lightly drizzle olive oil over the top.  Bake for about 30 mins or until the internal temp reaches at least 145°.

Let rest for 10 mins.  Slice, serve and enjoy!

Serving tip… Horseradish cream sauce is delicious served alongside this dish.

*Find Terrapin Ridge Farms Creamy Garlic Mustard at a la Maison in Baldwinsville, NY.